Fy Girls Cook: Italian Wedding Soup
Bae doesn’t feel well so I’m making him some soup in hopes that he feels better. I’m speaking bae into existence. My mentally healthy, whole and God-fearing man is coming. Amen, amen.
I stumbled upon an Italian Wedding Soup recipe and I put my own spin on it. I wanted to make something comforting for my man. This soup is super easy to make and it cooks in under an hour.
Italian Wedding Soup
Filled with homemade browned meatballs, fresh veggies and pasta. Comfort food any day of the year!
Servings: 6
Prep
25 minutes
Cook
25 minutes
Ready in: 50 minutes
Ingredients
Meatballs
8 oz ground chicken
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry pasta
6 oz fresh spinach
Finely shredded parmesan, for serving
Instructions
For the meatballs:
Add chicken to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
Transfer meatballs to a plate lined with paper towels while leaving oil in the skillet. Repeat the process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
For the soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
